Monday, October 15, 2012

Roasted butternut squash, many kids' favorite!

Because it's fall and because "a picky eater" topic is always popular...

The veggies that Allie has never said no to are: cucumber, carrot, green beans and butternut squash. The love for all the other veggies comes and goes, but the dedication to butternut squash and the other three stays unchanged.

Butternit squash is a perfect fall vegetable and there are so many ways to cook it! To me the hardest part is to peel and cut it up, but once you're done with done, it's the easiest thing to cook. And of course, you can skip the hardest part by buying a peeled and cut up butternut squash.

Super easy roasted butternut squash

Heat the oven to 400 degrees.

Prepare the squash and transfer it on the baking sheet lined with the foil.

And now top it with your favorite spices. Here is what I usually use and I never measure it, I just throw a dash of this and a handful of that and while it's always different, it always ends up being delicious. So, the list of spices:
  • rosemary
  • freshly ground black pepper
  • salt
  • a little honey or maple syrup
  • lots of olive oil

Place it in the oven for about 25-30 minutes.


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